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首页> 外文期刊>Food Science & Nutrition >Optimization of the extraction of natural antioxidants from Coffea robusta leaves and evaluation of their ability to preserve palm olein from oxidation during accelerated storage
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Optimization of the extraction of natural antioxidants from Coffea robusta leaves and evaluation of their ability to preserve palm olein from oxidation during accelerated storage

机译：优化从咖啡因叶中提取天然抗氧化剂并评估其在加速储存过程中防止棕榈油精氧化的能力

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Response surface methodology (RSM) was used to optimize the extraction of phenolic antioxidants of Coffea robusta leaves and to evaluate the effect of optimized extract and storage time on the stability of palm olein. The optimization of the extraction process was conducted, and the total polyphenol value of 127.06?mg GAE/g and scavenging activity of 90.65% were obtained under optimal extraction conditions. The phenolic antioxidants of the optimized extract and their thermal stability were determined using HPLC‐DAD (high‐performance liquid chromatography‐diode array detector) and Rancimat test, respectively. The effect of concentration of the optimized extract and storage time on the stability of palm olein was also evaluated. Results showed that the optimized extract contains gallic acid, vanillic acid, cafeic acid and was efficient in retarding palm olein oxidation during 32?months at room temperature. Coffea robusta can be recommended as good source of antioxidants for stabilization of palm olein.
机译：响应面法（RSM）用于优化罗非鱼叶中酚类抗氧化剂的提取，并评估优化提取和保存时间对棕榈油精稳定性的影响。优化了提取工艺，在最佳提取条件下，总多酚值为127.06？mg GAE / g，清除活性为90.65％。优化提取物的酚类抗氧化剂及其热稳定性分别通过HPLC-DAD（高效液相色谱-二极管阵列检测器）和Rancimat试验确定。还评估了优化提取物的浓度和保存时间对棕榈油精稳定性的影响。结果表明，优化后的提取物含有没食子酸，香草酸，咖啡酸，在室温下32个月内能有效抑制棕榈油精氧化。可以推荐使用罗布斯塔咖啡作为稳定棕榈油精的抗氧化剂的良好来源。

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